Sugar-Free Tomato Tandoori Sauce
Discover the vibrant, aromatic charm of Sugar-Free Tomato Tandoori Sauce, a wholesome and flavorful spin on traditional Indian-inspired sauces! Made with ripe tomatoes, warming tandoori spices, and a hint of fresh ginger and garlic, this versatile recipe is naturally sugar-free and packed with bold flavors. Whether you prefer creamy with unsweetened yogurt or dairy-free with luscious coconut cream, this customizable sauce caters to diverse dietary needs. Perfect as a marinade, dipping sauce, or a base for curries, it features a rich blend of ingredients like turmeric, smoked paprika, and fresh cilantro to offer depth and complexity. Ready in just 35 minutes, this plant-based, low-carb delight is ideal for enhancing your favorite tandoori recipes or adding a zesty touch to weeknight dinners.
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Recipe Information
Ingredients
- 6 units Tomatoes (ripe, fresh or canned)
- 1 unit Onion (medium, finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Plain yogurt (unsweetened, optional for creaminess)
- 2 tablespoons Coconut cream (optional for dairy-free/vegan alternative)
- 1.5 tablespoons Tandoori spice mix
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Olive oil (or ghee for non-vegan version)
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Red chili powder (adjust to taste)
- 0.5 cups Water
Instructions
Heat the olive oil (or ghee) in a medium-sized pan over medium heat.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the tandoori spice mix, turmeric powder, ground cumin, ground coriander, smoked paprika, and red chili powder. Stir well to toast the spices for about 30 seconds.
Add the tomatoes (chopped if using fresh) to the pan. Cook for 10-12 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
Pour in the water to thin the sauce slightly and bring to a gentle simmer. Cook for an additional 8-10 minutes, stirring occasionally.
If using, stir in the plain yogurt or coconut cream to add creaminess. Cook for another 2-3 minutes to combine.
Season the sauce with salt and lemon juice, adjusting to taste. Add chopped cilantro and mix.
Blend the sauce with an immersion blender for a smooth texture or leave it chunky, depending on your preference.
Serve warm as a marinade, dip, or base for your favorite tandoori recipes. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 27.5 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 236 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2369 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
